Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling by Kelly Carrolata Page A

such as pork, shrimp, tofu, or even fried eggs
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YIELDS 4 SERVINGS
     
 2 tablespoons canola oil
  1 ⁄ 2 pound beef skirt steak or hanger steak, cut into thin strips
  1 ⁄ 2 teaspoon salt
  1 ⁄ 2 teaspoon pepper
  1 ⁄ 4 cup sliced white onion
 4 crusty French rolls (or 1–2 baguettes sliced into 4 sandwich-length segments)
 Mayonnaise, to taste
 Soy sauce or Maggi seasoning
 2 tablespoons Pungent Pickled Garlic (see Part II )
 1 small cucumber, peeled and seeded and cut into spears
 5 cilantro sprigs, roughly chopped
  1 ⁄ 4 cup Vegetable Medley (see Part II )
    In a large skillet, heat the canola oil over medium heat until it begins to simmer.
Season the steak strips with salt and pepper, and then cook them in the skillet, tossing them frequently, until they’ve reached their desired degree of doneness (about 3–5 minutes for medium). Add the sliced onion to wilt momentarily, then remove the pan from the heat, and let cool.
Split French rolls and slather insides with mayonnaise. Add a few drops of soy sauce or Maggi, and spread some of the Pungent Pickled Garlic on each roll.
Stuff each sandwich with all of the fillings: steak, onions, cucumber spears, and cilantro. Add Vegetable Medley. Serve the sandwiches at room temperature.

 

TERIYAKI SALMON BURGERS with PICKLED CARROTS
    These sweet salmon burgers are a quick and healthy dinner that can feed a crowd. The Pickled Carrots add a touch of refinement and elegance to this perfect weeknight dish
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YIELDS 4 SERVINGS
     
 3 tablespoons soy sauce
  1 ⁄ 2 cup water
  1 ⁄ 2 cup pineapple juice
 1 tablespoon diced Pickled Ginger (see Part II )
 3 tablespoons brown sugar
 1-pound salmon fillet, skin and bones removed
  1 ⁄ 2 cup unflavored bread crumbs
  1 ⁄ 2 teaspoon salt
  1 ⁄ 4 teaspoon pepper
 Vegetable oil, for cooking
 4 pita bread pockets
 4 tablespoons Picked Carrots (see Part III )
 Lettuce, tomato, and onion garnishes (optional)
    In a medium saucepan, combine the first five ingredients, and bring to a low boil over medium heat. Once the mixture is boiling, set it aside briefly to cool, and then pour it into a glass baking dish. Add the salmon fillet to the marinade, and allow it to rest for up to two hours in the refrigerator, turning every 30 minutes.
After two hours, remove the salmon from the marinade and pat it dry. Process the salmon fillet in a food processor until well chopped.
In a large bowl, mix the chopped salmon with the breadcrumbs, and season with the salt and pepper.
Heat a cast iron pan or grill pan over medium high heat until hot, and add enough vegetable oil to lightly coat the bottom of the pan.
Cook the salmon burgers for approximately 3 minutes on each side, until a thermometer placed in the center of a burger reads at least 135ºF.
Place each salmon burger into a pita pocket, and top each sandwich with an equal portion of Pickled Carrots. Add optional garnishes, if desired.

FISH TACOS with CORN RELISH
    This is a more upscale recipe, typically served near Texas’s Gulf Coast. You can certainly substitute breaded fish sticks for the fresh fish, but try it this way once
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YIELDS 4–6 SERVINGS
     
 1 pound red snapper fillets
 3 tablespoons cornmeal
 1 tablespoon flour
  1 ⁄ 2 teaspoon salt
 2 teaspoons chili powder
  1 ⁄ 4 teaspoon cumin
  1 ⁄ 4 teaspoon pepper
 1 egg, beaten
 3 tablespoons heavy cream
 3 tablespoons chopped cilantro
  1 ⁄ 3 cup sour cream
  1 ⁄ 4 cup olive oil
 1 avocado
 1 tablespoon lime juice
 8 crisp taco shells, heated
 1 (15-ounce) can cannelloni beans, rinsed
 2 cups shredded lettuce
 1 cup shredded Monterey jack cheese
  1 ⁄ 4 cup Corn Relish (see Part II )
    Cut fish fillets into 1-inch pieces and set aside. In shallow bowl, combine cornmeal, flour, salt, chili powder, cumin, and pepper and mix well. In another shallow bowl, combine egg and cream and beat until combined. Dip fish pieces into egg mixture, then roll in cornmeal